Chicken pilaf

Heat oil in a pot, fry garlic, add onion, fry for 10 min. Add julienned carrots, fry for 10 more min. Add diced fillet, turmeric, cumin, bay leaf, chili, add salt. Fry until lightly golden. Add rinsed rice, pour in water, do not stir. Make holes with a knife, cover with a lid, cook for 40-45 min on low heat. Stir, let it rest for 10 min.

Ingredients per serving:
rice – 100g,
chicken thigh fillet – 165g,
onion – 70g,
carrot – 60g,
garlic – 1 clove,
bay leaf – 1,
turmeric – 0.5 tsp,
cumin – 0.5 tsp,
salt – to taste,
oil – 5 g